Beetroot and Ginger Dip

Beetroot and Ginger Dip

I thought I’d share an easy dip recipe for the festive season that can be enjoyed by everyone. Dips are a wonderful snack, party table addition, or a canapé topper. I never really used to make dips besides hummus and have started experimenting more recently. It helps to have an oven again to be able to roast veggies whenever I want!

I wanted to try beetroot and ginger together as I thought it would create some interesting flavours. I hope you enjoy this one!

Beetroot and Ginger Dip
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Serving Size: 4-6

Beetroot and Ginger Dip


  • 800gr peeled beetroot chopped into wedges - 4/5 small heads or 3 medium
  • 3 cloves of garlic, cut in half
  • Extra olive oil for drizzling
  • Salt
  • 1 tbsp tahini
  • 2-3 cm piece of ginger
  • 1/4 cup olive oil
  • 1 tbsp water (optional)


  1. Preheat the oven to 200C (390F) and place the beetroot and garlic on a lined baking tray. Make sure that the vegetables are spread out so they aren't touching each other. Drizzle a bit of oil and a pinch of salt and put in the oven.
  2. Bake for around 45 minutes or until the beetroot is baked and slightly browned.
  3. Take out and leave to cool for around 20-30 minutes.
  4. Place the roast veg, tahini, ginger, oil and salt (to taste) in a food process and blend for around 20 seconds, If you need to scrape down the sides, do so and blend again until you reach a smooth consistency. You can do this in a high powered blender as well, you will just need to add some water and make sure you push the mixture around for it to blend properly.
  5. Add your favourite herb on top for decoration, I used coriander (optional).

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  • Molly 19/01/2016 Reply

    YUM! I looooove beets and the color is gorgeous!

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